Skinny Tuna-Pasta Casserole
INGREDIENTS
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2 1/2 cups uncooked multigrain or whole-grain rotini or penne pasta (8 oz)
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2 teaspoons olive or canola oil
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1 medium green bell pepper, chopped (1 cup)
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1 medium red bell pepper, chopped (1 cup)
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1 medium onion, chopped (1/2 cup)
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1 package (8 oz) fresh mushrooms, chopped
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2 teaspoons finely chopped garlic
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1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium
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1 container (8 oz) reduced-fat sour cream
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2 oz 1/3-less-fat cream cheese (Neufchâtel), softened
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1/2 cup fat-free (skim) milk
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1/2 teaspoon pepper
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2 cans (5 oz each) solid white albacore tuna in water, drained
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1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
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2 tablespoons grated Parmesan cheese
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12 stone-ground wheat crackers, coarsely crushed (about 1/2 cup)
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